Bloom the yeast by mixing active dry yeast, sugar, and warm milk together; let sit for 10 minutes until foamy.

In a large bowl, mix flour, chai spices, salt, and sugar together.

Add the whisked eggs, vanilla, and softened butter to the dry ingredients and mix.

Add in the yeast mixture and mix until blended. Knead on medium speed for 7-10 minutes until the dough pulls away from the bowl and springs back when pressed.

Form the dough into a ball, place in a greased bowl, cover, and allow to rise in a warm place for 1-1 ? hours until doubled in size.

For the chai caramel sauce, heat the heavy cream in a small saucepan, add tea bags to steep for 10 minutes, then let cool.

In a bowl, mix butter, brown sugar, chai spices, honey, vanilla, and salt together; stir in the chai-heavy cream mixture.

Grease a 9x13 inch casserole dish and spread the caramel sauce mixture evenly over the bottom.

For the chai filling, mix the butter, brown sugar, chai spices, and salt together in a small bowl.

Roll the risen dough into an 18x12 inch rectangle, spread the chai filling over, and roll tightly from the end closest to you.

Cut 12 rolls about 1 1/2 inches wide and place them in the casserole dish with the caramel sauce; pour heavy cream in between the rolls.

Cover with plastic wrap and let proof in a warm place for about an hour until doubled in size.

Preheat the oven to 350 degrees F about 15 minutes before baking.

Bake for 29-32 minutes until golden brown.

For the cream cheese frosting, mix softened butter and cream cheese until fluffy, then add powdered sugar, vanilla, and chai spices; mix until fluffy.

Let the rolls cool for 10 minutes, then cover with cream cheese frosting and serve.